Striped Bass Clay Pot

Recipe courtesy of Starry Kitchen
Show: Log On & Eat with Eden Grinshpan Episode: Eating Big Cat Trucker Style!
Prep: 35 min
Inactive Prep: 1 hr
Cook: 25 min
YIELD: 5 to 6 servings


  • 6 tablespoons fish sauce
  • 4 1/2 tablespoons brown sugar
  • 4 tablespoons minced shallots
  • 3 tablespoons minced garlic
  • 1 teaspoon coarse ground black pepper
  • 1 1/2 pounds striped bass
  • 6 small cubes pancetta (about 1 ounce)
  • 1 tablespoon superfine or fine granulated sugar
  • 1 tablespoon minced ginger
  • 1 tablespoon neutral oil
  • 1 1/2 cups fresh young coconut juice (or enough to cover the fish)
  • Salt
  • Chopped scallions, for garnish
  • Fresh cilantro leaves, for garnish
  • Sliced Fresno chiles, for garnish
  • 1 Thai chile, sliced, for garnish
recipe tools


In a bowl, combine the fish sauce, brown sugar, 3 tablespoons of the shallots, the garlic and black pepper and mix until the sugar is dissolved.

Rinse the fish well, pat dry and put in a nonreactive container. Pour the fish sauce mixture over the fish and marinate for at least 1 hour, turning the fish after 30 minutes.

Preheat the oven to 450 degrees F.

Sear the pancetta in a small pan and set aside.

Remove the fish steaks from the marinade (shake off the excess liquid), put in a skillet set over medium heat and sear the fish. Make sure all sides of the fish have a nice golden color, and then transfer the fish to a clay pot.

Heat up a pan on high heat and add the superfine sugar and about 3 tablespoons water. Let it caramelize--it should start turning brown after a few minutes. Once it starts turning darker brown, add the ginger and the remaining 1 tablespoon shallots and saute for a few seconds. Add the oil so it doesn't burn or get darker, and then add the pancetta to brown a little. Add the coconut juice and a light pinch of salt, bring to a boil and pour over the fish in the clay pot. Cover and bake for 7 to 8 minutes.

Garnish with chopped scallions, cilantro leaves and sliced Fresno and Thai chiles.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Explore More On

All Topics

more from this episode




Get Cooking Channel on your TV.